It’s Memorial Day Weekend and we will be spending our time having fun at home. We’ve been gardening so much, we want to take advantage of our cleaned up back yard. The giant Jenga, corn hole and Connect 4 games are out and the grill is finally on. No beach outings for us just yet. That time will come soon.
To keep it festive and delicious, I made my son’s favorite salsa. Even if it’s spicy, he loves it because it’s got hints of berry sweetness and a lot of jicama crunch.
Related recipe: Peach Mango Salsa
You can call it a salad if you want to but because of the added spice, we call it a salsa. Serve it as a side dish or as an appetizer while the main dish cooks on the grill.
Hope you and your family are safe and healthy. Have a wonderful three day weekend!
Red White and Blue Salsa
Sweet blue berries and strawberries and spicy serrano pepper and a delicious jicama crunch make this festive salad the hit of the picnic.
- Total Time: 20 minutes
- Yield: Serves 4-6 1x
Ingredients
1 cup jicama, chopped or cut out with a star-shaped cookie cutter
1 pound strawberries, chopped
6 ounces blueberries
1/2 cup red onion, finely chopped
1 large Serrano pepper, finely chopped
1/3 cup fresh cilantro, finely chopped
2 tablespoons lime juice
sea salt to taste
Instructions
Place all ingredients in a large bowl. Fold to mix well. Serve with tortilla chips.
- Prep Time: 20 minutes
